Makki Roti Recipe – Authentic Yellow Cornmeal Flatbreads

Last Updated on 2 months by Neha Deshmukh

Makki Roti Recipe – Authentic Yellow Cornmeal Flatbreads

Hey everyone! If you’ve ever tasted the magic of Punjabi cuisine, you know Makki Roti is a cornerstone. It’s more than just flatbread; it’s a taste of home, especially when paired with a hearty Sarson ka Saag. I remember the first time I tried to make these – it was a bit of a learning curve, but so worth it! Today, I’m sharing my tried-and-true recipe so you can enjoy this authentic delight too.

Why You’ll Love This Recipe

Makki Roti, or yellow cornmeal flatbread, is a rustic and flavorful bread that’s incredibly satisfying. It’s naturally gluten-free and has a slightly sweet, earthy taste that’s just divine. Plus, the process of making it is quite therapeutic – there’s something so grounding about working with simple ingredients and creating something delicious with your own hands.

Ingredients

Here’s what you’ll need to make these amazing Makki Rotis:

• 2 cups makki ka atta (yellow cornmeal) – about 200g
• ½ tsp salt
• 1 cup hot water – about 240ml
• As needed ghee or butter for cooking

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Makki Ka Atta (Yellow Cornmeal): Types & Quality

Makki ka atta is the star of the show. You can find different varieties – fine, coarse, or a mix. I prefer a slightly coarse atta for a more rustic texture, but fine works well too. Look for good quality atta that smells fresh and isn’t stale.

Water Temperature & Dough Consistency

Hot water is key! It helps bind the cornmeal. The water shouldn’t be boiling, but definitely hot to the touch. The dough will be softer than wheat flour dough – don’t try to make it firm. It should come together without being sticky.

Salt: Enhancing Flavor

Just a pinch of salt brings out the sweetness of the cornmeal. Don’t skip it!

Ghee vs. Butter: Regional Preferences & Taste

This is where things get personal! Traditionally, ghee (clarified butter) is used, giving a rich, nutty flavor. But butter works beautifully too, especially if you prefer a lighter taste. My family actually prefers butter – it’s just what we grew up with!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the water with salt in a pan. Once boiling, carefully pour it over the makki ka atta in a large bowl.
2. Mix everything together with a spoon until it starts to come together. Then, get your hands in there!
3. Knead the dough for about 5-7 minutes until it’s smooth and pliable. It will be softer than regular roti dough, so don’t worry if it feels a little different.
4. Divide the dough into equal portions – about the size of a golf ball.
5. Flatten each ball between your palms, then gently roll it into a round roti using a rolling pin (or even a flat surface and your hands!). Don’t worry about perfect circles – rustic is beautiful!
6. Heat a tawa (flat griddle) over medium-high heat.
7. Cook the roti on the hot tawa for about 1-2 minutes per side, until golden brown spots appear.
8. Finally, apply a generous amount of ghee or butter to both sides and serve hot!

Expert Tips

Here are a few things I’ve learned along the way to help you nail this recipe:

Achieving the Perfect Roti Texture

The key is to not overwork the dough. Over-kneading can make the rotis tough.

Troubleshooting Sticky Dough

If your dough is too sticky, add a little more makki ka atta, one tablespoon at a time. If it’s too dry, add a teaspoon of hot water.

Tips for Rolling Makki Roti

Makki roti dough can be a bit crumbly. Using a little dry atta on your rolling surface helps prevent sticking. You can also place the roti between two sheets of plastic wrap or use a clean, damp cloth.

Cooking on a Tawa: Heat Control & Timing

Make sure your tawa is hot enough before you start cooking. If it’s not hot enough, the roti will stick. Keep an eye on it and adjust the heat as needed.

Variations

Want to switch things up? Here are a few ideas:

Vegan Makki Roti

Simply substitute the ghee or butter with a vegan butter alternative or a little oil.

Gluten-Free Considerations

Makki Roti is naturally gluten-free, but always double-check the packaging of your makki ka atta to ensure it hasn’t been processed in a facility that also handles wheat.

Spice Level Adjustment (Adding Green Chilies)

My friend loves to add finely chopped green chilies to the dough for a spicy kick! About 1-2 chilies should do the trick.

Festival Adaptations (Lohri & Makar Sankranti)

Makki Roti is traditionally made during Lohri and Makar Sankranti festivals in North India. It’s often served with a special saag and a side of gur (jaggery).

Serving Suggestions

Makki Roti is amazing with:

• Sarson ka Saag (mustard greens) – the classic pairing!
• Any hearty vegetable curry
• A dollop of yogurt or raita
• Pickles – a must for that extra zing!

Storage Instructions

Leftover Makki Roti can be stored in an airtight container at room temperature for a day or two. Reheat on a tawa with a little ghee or butter.

FAQs

Got questions? I’ve got answers!

What is Makki Ka Atta and where can I find it?

Makki ka atta is yellow cornmeal flour, commonly used in North Indian cuisine. You can find it at Indian grocery stores, online retailers like Amazon, or even some well-stocked supermarkets.

Can I use store-bought roti dough instead of making it from scratch?

While you can use store-bought roti dough, it won’t have the same authentic flavor and texture as homemade Makki Roti. Trust me, making it from scratch is worth the effort!

How do I prevent the Makki Roti from cracking while rolling?

Keep the dough slightly moist and use a light hand when rolling. If it cracks, gently press the cracks back together.

What is the best way to reheat leftover Makki Roti?

Reheat on a tawa with a little ghee or butter. This will help restore its softness and flavor.

Can I cook Makki Roti on a skillet if I don’t have a tawa?

Yes, you can! A cast iron skillet works particularly well. Just make sure it’s well-seasoned to prevent sticking.